Go Back

Quinoa Chicken Salad

A nutritious and flavorful salad combining quinoa, chicken, and fresh vegetables with a zesty dressing, perfect for meal prep or summer gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Healthy
Calories: 350
Ingredients Method Notes

Ingredients
  

Salad Base
  • 1 cup quinoa Provides a nourishing base high in protein and fiber.
  • 2 cups water or low-sodium chicken broth Used for cooking quinoa, enhancing flavor.
  • 2 cups cooked chicken breast Offers lean protein, diced for easy mixing.
Vegetables
  • 1 cup cherry tomatoes Adds sweetness and vibrant color.
  • 1 cup cucumber Introduces a refreshing crunch.
  • 1 cup red bell pepper Contributes sweetness and additional nutrients.
  • 1 cup corn Provides a pop of sweetness, can be fresh, canned, or frozen.
  • 1/2 cup red onion Adds sharpness and depth of flavor.
  • 1/4 cup fresh parsley Introduces a bright, herbal note.
Dressing and Seasoning
  • 1/4 cup olive oil Used for dressing, providing richness.
  • 2 tablespoons freshly squeezed lemon juice Adds bright, tangy acidity.
  • 1 teaspoon garlic powder Delivers a hint of savory flavor.
  • 1 teaspoon ground cumin Imparts a warm, earthy flavor.
  • to taste salt and black pepper Enhances the overall taste.
  • 1/2 cup feta cheese Gives a creamy texture and salty flavor.

Method
 

Preparation
  1. In a medium-sized saucepan, combine the rinsed quinoa and water (or chicken broth). Bring to a vigorous boil, then reduce heat to low, cover, and let simmer for about 15 minutes or until fluffy and liquid is absorbed. Remove from heat and allow to cool.
  2. In a small bowl, whisk together olive oil, lemon juice, garlic powder, cumin, along with salt and pepper until emulsified.
Mixing and Serving
  1. In a large mixing bowl, add the cooled quinoa, diced chicken, halved cherry tomatoes, diced cucumber, red bell pepper, corn, finely chopped red onion, and chopped parsley. Gently fold together for even distribution.
  2. Drizzle the prepared dressing over the salad mixture and toss with a spatula or wooden spoon until all components are coated.
  3. Sprinkle crumbled feta cheese on top and perform one last gentle toss to incorporate without breaking it apart too much.
  4. Cover the salad and let it chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

Notes

Feel free to substitute any vegetables based on your preference. This salad can be stored in the refrigerator for up to 3 days. Additions like avocado or nuts can enhance the flavor and nutrition.